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1. Full Text Food emulsions and foams: Stabilization by particles
by Dickinson, Eric
Current Opinion in Colloid & Interface Science, ISSN 1359-0294, 2010, Volume 15, Issue 1, pp. 40 - 49
Recent advances in the stabilization of emulsions and foams by particles of nanoscale and microscopic dimensions are described. Ongoing research in this highly... 
Emulsions | Contact angle | Fat crystals | Surfactants | Silica | Foams | Nanoparticles | Proteins | Bubbles | Wettability | Emulsifiers | Droplets | Pickering stabilization | PICKERING EMULSIONS | SOLID PARTICLES | PROTEIN-POLYSACCHARIDE COMPLEXES | CHEMISTRY, PHYSICAL | COLLOID PARTICLES | SODIUM CASEINATE | IN-OIL EMULSIONS | AIR-WATER | SILICA NANOPARTICLES | AQUEOUS FOAMS | INTERFACIAL PROPERTIES | Mechanical properties | Adsorption | Surface active agents | Nanotechnology | Food | Liquids | Stabilization | Colloids | Nanostructure | Foods
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2. Full Text Food-grade particles for emulsion stabilization
by Tavernier, Iris and Wijaya, Wahyu and Van der Meeren, Paul and Dewettinck, Koen and Patel, Ashok R
Trends in Food Science & Technology, ISSN 0924-2244, 04/2016, Volume 50, pp. 159 - 174
The use of solid, food-grade particles as emulsion stabilizers is highly promising in the field of food science and technology. Food-grade particles (e.g. fat... 
Food-grade | Pickering | Emulsions | QUINOA STARCH GRANULES | PICKERING EMULSIONS | SOLID PARTICLES | FOOD SCIENCE & TECHNOLOGY | BETA-LACTOGLOBULIN | ZEIN COLLOIDAL PARTICLES | INTERNAL PHASE EMULSIONS | FAT CRYSTALS | SILICA NANOPARTICLES | OIL EMULSIONS | IN-WATER EMULSIONS | Usage | High technology industry | Functional foods | Aluminum oxide | Proteins | Stabilization | Crystals | Food processing | Foods | Trends
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3. Full Text Microgels — An alternative colloidal ingredient for stabilization of food emulsions
by Dickinson, Eric
Trends in Food Science & Technology, ISSN 0924-2244, 06/2015, Volume 43, Issue 2, pp. 178 - 188
A gel is a conventionally defined on the macroscopic scale as a state of matter with a connected network of structural elements (polymers) and predominantly... 
QUINOA STARCH GRANULES | PICKERING EMULSIONS | OIL/WATER INTERFACE | DRUG-DELIVERY | FOOD SCIENCE & TECHNOLOGY | CROSS-LINKING | POLY(N-ISOPROPYLACRYLAMIDE) MICROGELS | SOFT MICROGELS | BETA-LACTOGLOBULIN | CASEIN MICELLE STRUCTURE | WHEY-PROTEIN MICROGELS
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4. Full Text Functional Colloidal Stabilization
by Bijlard, Ann‐Christin and Wald, Sarah and Crespy, Daniel and Taden, Andreas and Wurm, Frederik R and Landfester, Katharina
Advanced Materials Interfaces, ISSN 2196-7350, 01/2017, Volume 4, Issue 1, pp. 1600443 - n/a
Surfactants can stabilize colloids in dispersion; however, also additional chemical or physical functions can be added by the surfactant chemistry to the... 
functional surfactant | smart function | stimuli‐responsive surfactant | optical properties | bioactive surfactant | stimuli-responsive surfactant | IRON-OXIDE NANOPARTICLES | PICKERING EMULSIONS | ONE-POT SYNTHESIS | MINIEMULSION POLYMERIZATION | LYSINE-BASED SURFACTANTS | MATERIALS SCIENCE, MULTIDISCIPLINARY | REACTIVE SURFACTANTS | RESPONSIVE PARTICULATE EMULSIFIERS | ACRYLATE-ACRYLIC-ACID | CHEMISTRY, MULTIDISCIPLINARY | POLYMERIZABLE SURFACTANTS SURFMERS | IN-WATER EMULSIONS | Surfactants | Stabilization | Colloids | Strategy | Colloid chemistry | Dispersions | Functional groups | Stimuli
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5. Full Text Pickering stabilization of foams and emulsions with particles of biological origin
by Lam, Stephanie and Velikov, Krassimir P and Velev, Orlin D
Current Opinion in Colloid & Interface Science, ISSN 1359-0294, 10/2014, Volume 19, Issue 5, pp. 490 - 500
The focus in the study of Pickering foams and emulsions has recently been shifting from using inorganic particles to adopting particles of biological origin... 
Foams | Lignin | Emulsions | Biologically derived particles | Starch | Pickering | Biopolymer | Cellulose | Chitin | Protein | QUINOA STARCH GRANULES | SOLID PARTICLES | AQUEOUS-SOLUTIONS | BACTERIAL CELLULOSE | KRAFT LIGNIN | CHEMISTRY, PHYSICAL | LACTOFERRIN NANO-PARTICLES | LATEX-PARTICLES | HYDROPHOBIZED MICROFIBRILLATED CELLULOSE | SILICA NANOPARTICLES | IN-WATER EMULSIONS | Biopolymers | Origins | Stabilization | Sustainability | Ferritin | Nanostructure | Dispersions | Biological
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6. Full Text Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum – Whey protein isolate nano-complexes
by Sedaghat Doost, Ali and Nikbakht Nasrabadi, Maryam and Kassozi, Vincent and Dewettinck, Koen and Stevens, Christian V and Van der Meeren, Paul
Food Hydrocolloids, ISSN 0268-005X, 03/2019, Volume 88, pp. 218 - 227
In this study, the soluble fraction of almond gum (SFAG) as a sustainable biopolymer source and whey protein isolate (WPI) were used for self-assembly... 
Coacervate | Self-assembly | Pickering stabilization | Almond gum | Thymol | Whey protein isolate | HEAT-STABILITY | CARVACROL | FOOD SCIENCE & TECHNOLOGY | NANOEMULSIONS | OIL | COACERVATION | FABRICATION | AGENTS | CHEMISTRY, APPLIED | EMULSIONS | POLYSACCHARIDE | Phenols | High technology industry | Milk proteins | Usage | Analysis | Green technology
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7. Full Text Crystal stabilization of edible oil foams
by Heymans, Robbe and Tavernier, Iris and Dewettinck, Koen and Van der Meeren, Paul
Trends in Food Science & Technology, ISSN 0924-2244, 11/2017, Volume 69, pp. 13 - 24
Research on non-aqueous, edible foams is scarce compared to aqueous foams. Only recently, edible-gas-in-oil systems stabilized with crystals are being studied... 
Edible | Oil foam | Applications | Non-aqueous | Crystals | SOLID PARTICLES | INTERFACIAL CRYSTALLIZATION | FOOD-GRADE PARTICLES | MOLECULAR GASTRONOMY | FOOD SCIENCE & TECHNOLOGY | NONAQUEOUS FOAMS | FAT CRYSTALS | HYDROPHOBIC SOLUTIONS | PICKERING STABILIZATION | SURFACTANT CRYSTALS | IN-WATER EMULSIONS
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8. Full Text A soluble star-shaped silsesquioxane-cored polymer - Towards novel stabilization of pH-dependent high internal phase emulsions
by Xing, Yuxiu and Peng, Jun and Xu, Kai and Gao, Shuxi and Gui, Xuefeng and Liang, Shengyuan and Sun, Longfeng and Chen, Mingcai
Physical Chemistry Chemical Physics, ISSN 1463-9076, 2017, Volume 19, Issue 34, pp. 23024 - 23033
A well-defined pH-responsive star-shaped polymer containing poly(N, N-dimethylaminoethyl methacrylate) (PDMA) arms and a cage-like methacryloxypropyl... 
PICKERING EMULSIONS | NANOPARTICLES | PARTICLES | POROUS POLYMERS | STABILITY | CELLULOSE NANOCRYSTALS | PHYSICS, ATOMIC, MOLECULAR & CHEMICAL | CHEMISTRY, PHYSICAL | CCS POLYMERS | INVERSION | OIL EMULSIONS | IN-WATER EMULSIONS
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9. Full Text Emulsions stabilization by lactoferrin nano-particles under invitro digestion conditions
by Shimoni, G and Shani Levi, C and Levi Tal, S and Lesmes, U
Food Hydrocolloids, ISSN 0268-005X, 12/2013, Volume 33, Issue 2, pp. 264 - 272
In recent years there has been a spur of interest in the utilization of nano and micro-particles to fabricate novel food-grade Pickering emulsions. Aligned... 
Lactoferrin | Pickering emulsions | Dietary fibers | Invitro digestion | Emulsion stability
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10. Full Text Emulsions stabilization by lactoferrin nano-particles under in vitro digestion conditions
by Shimoni, G and Shani Levi, C and Levi Tal, S and Lesmes, U
Food Hydrocolloids, ISSN 0268-005X, 12/2013, Volume 33, Issue 2, pp. 264 - 272
In recent years there has been a spur of interest in the utilization of nano and micro-particles to fabricate novel food-grade Pickering emulsions. Aligned... 
Lactoferrin | Pickering emulsions | In vitro digestion | Emulsion stability | Dietary fibers | FLOCCULATION | STABILITY | FOOD SCIENCE & TECHNOLOGY | DELIVERY-SYSTEMS | FOOD EMULSIONS | NANOPARTICLES | IMPACT | In vitro digestion | CHEMISTRY, APPLIED | PROTEINS | LIPID DROPLETS | DIGESTIBILITY | BOVINE LACTOFERRIN | Proteolysis | Carrageenin | Lactoferrins | Stability | Emulsions | Nanocomposites | Nanomaterials | Droplets | Nanostructure | Homogenizing
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